Lady Baltimore Cake with Frosting
Indulge in the timeless elegance of a Lady Baltimore Cake with Frosting, a classic Southern dessert that’s as beautiful as it is delicious. This three-layer masterpiece features tender, fluffy cake infused with vanilla and almond extracts for a delicate aroma and flavor. The layers are generously filled with a luxurious medley of finely chopped figs, raisins, walnuts, and optional maraschino cherries, adding a delightful sweetness and texture to every bite. A glossy, cloud-like meringue frosting made from whipped egg whites and hot sugar syrup envelops the cake, creating a stunning finish that's both light and decadent. Perfect for celebrations or an afternoon tea, this cake is a showstopper that combines vintage charm with unforgettable taste.
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Recipe Information
Ingredients
- 3 cups cake flour
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 6 large egg whites, room temperature
- 1 cup whole milk, room temperature
- 0.5 cups dried figs, chopped finely
- 0.5 cups raisins, chopped finely
- 0.5 cups walnuts, chopped
- 0.25 cups maraschino cherries, chopped (optional)
- 3 large egg whites (for frosting)
- 1.5 cups granulated sugar (for frosting)
- 0.5 cups water (for frosting)
- 0.25 teaspoons cream of tartar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a medium-sized bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add vanilla and almond extracts to the butter-sugar mixture and mix to combine.
Add the egg whites (6 large) to the mixture, one at a time, beating well after each addition until incorporated.
Alternate adding the flour mixture and milk to the batter, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
In a small bowl, mix the chopped figs, raisins, walnuts, and optional maraschino cherries to make the cake filling. Set aside.
For the frosting, combine the sugar (1.5 cups), water, and cream of tartar in a small saucepan and bring to a boil over medium heat, stirring until the sugar dissolves.
While the sugar syrup heats, beat the egg whites (3 large) in a clean mixing bowl until soft peaks form.
Once the sugar syrup reaches 240°F (116°C) on a candy thermometer, remove it from the heat.
With the mixer running, slowly pour the hot sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating until stiff, glossy peaks form and the mixture has cooled slightly, about 7-10 minutes.
Beat in the vanilla extract (1 teaspoon) until fully incorporated.
To assemble the cake, place one cake layer on a serving plate and spread half the fruit and nut filling on top.
Place the second cake layer over the filling and spread the remaining filling on top.
Top with the third cake layer and frost the entire cake with the meringue frosting, spreading it evenly over the top and sides.
Slice and serve this elegant cake. It pairs perfectly with tea or coffee!
Nutrition Facts
Calories |
6565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 1139.9 g | 415% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 825.0 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 605 mg | 47% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2827 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
